Kung Pao Chicken Meatballs

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 tsp Garlic
  • 1/3 cup Yellow onion

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1/3 cup Rolled oatmeal

• Condiments

  • 2 tbsp Honey
  • 4 tbsp Soy sauce
  • 3 tbsp Sriracha

• Baking & Spices

  • 2 tbsp Chili paste
  • 1/4 tsp Pepper, ground
  • 1/4 tsp Sea salt
  • 1/4 cup Whole wheat flour, white

Found on fitfoodiefinds.com

Ingredients

• 1 pound ground chicken
• ⅓ cup yellow onion, finely diced
• 1 egg
• ¼ cup white whole wheat flour (any kind of flour)
• ⅓ cup rolled oatmeal
• 1 tablespoon sriracha
• ¼ teaspoon sea salt
• ¼ teaspoon ground pepper
• 2 teaspoons minced garlic
• 4 tablespoons soy sauce (tamari or coconut aminos work too!)
• 2 tablespoon sriracha
• 2 tablespoon chili paste
• 2 tablespoon honey

Directions

• First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
• Next, prep meatball mixture by placing all ingredients into a large bowl and mixing until combined.
• Using a tablespoon cookie scoop (note: these are bite-sized, not giant!), scoop out mixture and mold into a ball with your hands. It works best if your hands are slightly wet with water. Place on cookie sheet.
• Bake meatballs at 400ºF for 25-28 minutes or until the top begins to turn golden brown.
• While the meatballs are cooking, prep the kung pao sauce, by mixing all ingredients together in a small bowl.
• Once the meatballs have slightly cooled, toss in sauce. Serve hot!

Nutrition